Raw Raspberry Chocolate Rhapsody Cake
This sounds like it’d be pretty rich. I think I might try making it in thinner, torte-like layers instead of thick ones like a three-layer cake.
From Raw Freedom Community.
This is my first attempt at making raw cake and I must say I’m very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!
A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.
Raspberry Chocolate Rhapsody Cake
Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water
Place walnuts and pecans in a food processor and process until ground.
Add dates, cacao, carob and vanilla extract. Process until well mixed.
Add the water and process briefly.
White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood’s wonderful White Chocolate-strawberry Cheesecake)
1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt
Blend in Vita-mix or high speed blender until smooth.
Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt
Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.
Put in freezer to set. Then repeat.
Again, let set in the freezer.
When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.
Cover with the Coconut Vanilla Cream topping.
If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.
Close your eyes and savor how scrumptious raw desserts can be! Attached Thumbnails
Raw Lemon Curd with Golden Sesame Seed Crust
Beegan, not pure vegan.
From the Raw Divas.
This wonderful recipe has been shared by Omid Jaffari, a dear friend and fabulous raw food chef!
This is a wickedly rich dessert with a variety of nuts, seeds, nut butter and honey. It has a tangy nutty flavor with a creamy melt-in-the-mouth texture. Though it is does not take a lot of time to make it, it does take a little time to set. But trust me, though, it is certainly worth the wait.
For the Crust
½ cup blanched almonds, soaked
1 Tbsp hemp seed oil
½ cup sesame seeds
¼ cup almond butter
¼ cup raw honey
1 Tbsp lemon zests
For the Lemon Curd:
1 Tbsp lemon zest
¼ cup honey
¼ cup cocoa butter
4 Tbsp coconut butter
2 Tsp macadamia & cashew butter
For the Garnish:
1 Honey Comb, cut into 4 equal strips
For the Crust
Step 1 Blend all the ingredients together in the food processor, except the lemon zests, and blend until all the ingredients are well combined and a smooth paste is obtained. Stir in the lemon zests.
Step 2 Take 4 molds of 5 cm X 6 cm (diameter X height). Divide the mixture equally between the 4 molds and refrigerate for about 2 hours.
For the Lemon Curd
Step 1 Juice 2 lemons without pulp and pips into a small bowl.
Step 2 Add the macadamia & cashew butter to lemon juice and mix until well combined.
Step 3 Add the remaining ingredients and blend for 30 seconds until a very smooth paste is obtained.
Step 4 Pour this lemon curd mixture equally on top of the crusts in 4 molds that have already been set. Refrigerate for at least another 2 hours before serving.
Mounting the Masterpiece Together
Step 1 Take the desserts out of the refrigerator. Carefully unmold them on to 4 dessert plates.
Step 2 Set a strip of honey comb artistically on top of each dessert.
Step 3 Sit back and enjoy this delicious dessert
*Note Once again this is a great dessert to make in advance. You can make this delicious dessert a day or two prior to your enjoyment!
This is delicious and rich dessert has a variety of nuts, seeds, nut butter and honey. It is so tasty and is prepared from all natural raw ingredients.
- Almonds and almond butter have a buttery flavor but not too sweet. Most of these are pasteurized but raw almonds and almond butter are available raw in health food stores.
- Sesame seeds are available raw both with hulls and without hulls. They have good amounts of essential minerals. Those with hulls are good source of dietary fiber.
- Cold pressed raw hempseed oil is a good source of omega 3 fatty acids.
- Raw cocoa butter and coconut butter are plant sources and have good amounts of phytosterols, nonetheless, they are still fats, have high amounts of saturated fats and so have to be used in limited amounts.
- Macadamia and cashew nut butter is nut butter with a buttery flavor and a good source of good fats, minerals and vitamins.
- Raw honey is unpasteurized honey. Honey, raw or not, is high in sugars, just like any other natural sweeteners, and so use it just enough to sweeten your dessert, not too much.
Health benefits of this dessert:
1. This is a very rich dessert high in calories, total and saturated fats. So, enjoy this occasionally in limited amounts.
2. Excellent source of vitamin C, a natural water soluble antioxidant, that enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.
3. Good source of Vitamin E, which functions as a natural antioxidant and along with copper and manganese, is very effective in neutralizing the free radicals in the body.
4. Good source of magnesium. It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
5. Very good source of copper, which reduces the risk of inflammatory diseases like rheumatoid arthritis, enhances the activity of enzymes that are needed to maintain the elasticity of blood vessels, ligaments and joints.
6. Good source of calcium and phosphorus which have a very important function of mineralization of bones, thus strengthening them. They also function as cofactors in many important metabolic reactions.
7. Good source of iron. It helps in maintaining good hemoglobin content in the blood and also reduces the risk of anemia.
8. Good source of phytosterols, which are plant compounds that have beneficial health effects.
Raw Maple Coffee Ice Cream Cake
Why am I on this ice cream cake recipe kick? It is chilly outside! And inside, since the basic attitude among the people who design apartment buildings in the Bay Area is “It doesn’t get cold here, so who needs insulation?” Brr freaking brr, people.
From Beautiful Living Food.
I had a bit of fun coming up with this maple cake on Saturday morning. I was aiming for a maple flavored cheesecake or a cake that tasted like local maple fudge. However, when we tried the cake on Saturday night, we discovered that it tasted more like a very sweet, yet mild tasting coffee ice cream. Remember eating coffee ice cream as a kid? I used to love that stuff. So although my cake didn’t achieve the main goal in mind, I was left with a pleasant surprise! This cake does not have a dominant coffee or espresso taste like the Cappuccino pie I made this past winter. My new creation has another nostalgic taste of something lovely and sweet. And yet there is no coffee or coffee flavoring added to my cake!
So here’s my very own cake recipe below:
Maple Coffee Ice Cream Cake with Candied Pecans
Use a 9 inch spring form pan
Candied Pecan Crust
- 2 1/2 cups of pecans
- 1/2 cup of dates, chopped and soaked for 20-30 minutes
- 1 1/2 tablespoons of maple syrup
- 1/2 teaspoon of maple syrup extract (I use Frontier brand)
- 2 dashes of cinnamon
- 1 heaping tablespoon of coconut oil (not melted)
Process the pecans in the food processor until they have formed crumbs. Add the remaining ingredients and process until well incorporated. This should make a nice moist and sweet crust.
Lightly grease the spring form pan with coconut oil. Then press the crust into the pan. Place crust in freezer while making the filling.
I like to start melting the cacao butter used in the filling while I make the crust. Using the dehydrator works like a charm!
- 3 cups of soaked cashew pieces (a little more than 2 1/2 cups dry)
- 2 cups of homemade almond milk, lightly sweetened with maple syrup
- 1 cup of pure maple syrup
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 2 1/2 teaspoons of maple syrup extract
- 3 1/2 teaspoons of granulated maple sugar
- 3 tablespoons of organic soy lecithin
- 3/4 cup of melted cacao butter
Using a Vitamix, blend all the ingredients except the lecithin and melted cacao butter until smooth. Then add the lecithin and melted cacao butter and blend again until smooth. Pour on top of the crust and place in freezer for 6-7 hours. The batter is very thin and will need time to set up in the freezer. After 3+ hours, place the candied pecans on top of cake in a decorative manner. Once completely frozen, take the cake out of the freezer and remove the sides of the spring form pan. Place cake in the fridge
- about 24 pecan pieces (pick out the best looking ones)
- 1/2 cup of maple syrup
- 2-3 teaspoons of granulated maple sugar
- couple dashes of cinnamon
In a small bowl, mix up everything except the pecans. Coat the pecans with the mixture and place on teleflex sheets. Dehydrate over night. In the morning, turn pecans over and dehydrate a few more hours. Use them to decorate the cake when it’s firm enough.
Joyce’s notes: Wow! This is a very sweet tasting dessert! As I said above, it tastes very much like a mild version of coffee ice cream (without adding any coffee or coffee flavoring!) And the filling goes nicely with the candied pecan crust. I was worried this cake might have to be kept in the freezer since the filling was very thin. However, it does stay firm in the fridge. It will start to melt if left out of the fridge for too long. So I place the cake right back in the fridge after cutting slices to eat. The texture is lovely and light. Not too dense or thick. I believe the cacao butter helps make the texture really lovely. And the candied pecans on top are very sweet and tasty. My husband Scott loved these! I should have made more for him as a snack. Do make extras as they are very good!
Raw Cacao Pistachio Florentine & Mint Ice Cream Sandwich
Wow. This looks really good. So much for the whole “raw food means nothing but nuts and seeds and salads” idea.
Suddenly I’m seized by the idea of coming up with a raw alternative to the It’s-It.
From Russell James.
From issue 5 of News From The Kitchen
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves
- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.
- Blend all ingredients in a high-speed blender until smooth.
- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts, roughly chopped
- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.
- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.
- Remove the ice cream and Florentines from the freezer 1 – 2 hours before serving.
- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.
- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.
* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.
Raw Marbled Chocolate and Orange Tavoletta
According to Wiktionary, “tavoletta” is Italian for “bar”… as in “chocolate”.
For the crust
3/4 cup carob powder
1 cup almonds
1/2 cup dates
4 tbsp coconut oil
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp salt
1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco oil and vanilla extract and process again.
3. Press into the bottom of 9” square pan and place in fridge whilst working on filling.
Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
For the marbling
1 cup cashews
1 tbsp agave
1/4 cup coconut oil
1/2 cup water
5 tbsp melted cacao butter
1. Mix all ingredients in a high power blender until completely smooth.
For the filling
2 cups cashews
1 cups orange juice
1 tbsp orange zest
2 cups cacao powder
1 & 1/2 cups grated cacao butter
2 tbsp vanilla
1 cups agave nectar
1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.
Raw Chocolate Easter Eggs
Raw Chocolate Easter Eggs
Recipe by Russell James
Makes 3+ good size eggs with chocolate left over for making chunks of of ‘fruit and nut’! Top Tip: This can be achieved by adding raisins and pieces of your favorite crushed nuts to the left over mixture and putting into ice cube trays.
2c cashew butter (1 16oz jar)
2c cacao powder or if no cacao powder available, use 1c milled cacao nibs + 1c carob
2c grated cacao butter
2T vanilla extract or the inside of 2 whole vanilla pods
1c agave nectar
1. Put the grated cacao butter in a bowl and place in a dehydrator at 115 degrees F. The idea is to turn the butter into liquid for use later on in the recipe. You can also achieve this by placing the bowl in a sink of hot water.
2. In a food processor mix the cashew butter and cacao powder (or cacao and carob, if using) thoroughly. This will be easier if the cashew butter is at room temperature.
3. Transfer this mixture to a large bowl and add vanilla extract (or pods) and agave. Mix in by hand.
4. When cacao butter has liquidised, pour into chocolate mixture and mix again by hand.
5. Use a spoon to spread chocolate into egg moulds (I got my egg moulds from Lakeland). If you’re using cacao nibs and carob you may find that mixture is a little to dry and stiff to work with so you can cover and put into the dehydrator for about half an hour to loosen it up. Be sure to save some chocolate mixture to seal the 2 halves of the egg together.
6. Put egg moulds in freezer until chocolate has set. This could also be done in the fridge if you’re not in a hurry. Eggs should now easily pop out of the mould.
7. Use your fingers to apply the chocolate you saved to the edges of one of the egg halves. This doesn’t have to be perfect and you can be quite liberal with it as you’re going to wipe off any excess.
8. Push the 2 halves together and use your finger to finish off the seal and get a smooth join. Egg can then be put in the fridge.
Raw Chocolate Torte
Where he says “coconut butter”, I’m pretty sure he means coconut oil, not the Artisana raw coconut butter (which is amazing stuff and I highly recommend).
If you love chocolate and you have someone to love then you could do alot worse than making this chocolate torte on Valentines day. If you haven’t got someone to love then love yourself for a while ;-) Here is the recipe for the torte that I made for the last raw dinner party so I can assure you that you’ll make an impression with it!
Cut yourself a slice, curl up on the sofa for a while…
A giant brown slab of chocolatey goodness
Prep time 30 mins How easy is this recipe? ** (2 stars)
*(1 star) Your gran could make this if she had a Vitamix!
**(2 stars) You need a brain and a little bit of common sense.
***(3 stars) Some knowledge needed but don’t worry, I’ll show you how:-)
****(4 stars) You’ve done this before haven’t you?
*****(5 stars) You use your Cuisinart more often than your toothbrush!
Ingredients - many of the more unusual ingredients can be bought from The Fresh Network
1 1/2 cups pecans
1 cup raisins, roughly chopped
4 tablespoons (60ml) coconut butter, liquidised
2 teaspoons (10ml) vanilla extract or 1/2 a vanilla pod
2 teaspoons cinnamon
1/8 teaspoon Himalayan salt
2 cups (1 16oz jar) cashew butter
2 cups water
2 cups cacao powder or 1 1/2c milled cacao nibs + 1/2c carob powder if no cacao powder available
1 1/2 cups grated cacao butter
2 tablespoons vanilla extract or 2 vanilla pods
If using a Vita Mix you can use the whole pod. If using a different blender use only the soft insides of the pod, removed with a spoon.
1 cup agave nectar
-The first thing we need to do is liquidise the cacao butter and coco butter so put them in separate containers and place in a warm dehydrator. If you don’t have a dehydrator then you can do this on a stove (if you haven’t sold it yet!) but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water, you know, like your Mum used to do when she made a cake with chocolate!
-Next make sure your cashew butter is out of the fridge as it will be easier to work with at room temp.
- Process all the dry ingredients in a processor (funnily enough!), then add coco butter and vanilla extract. Be sure not to over-process nuts as they will release their oil and become ‘sludge’!
- Press all the ingredients into a 9” springform pan. If you have a different size springform, don’t worry, just use what you have and see how thick the base becomes. For example an 8” will produce a thicker base, it’s really no problem! :-)
- Mix the water, cacao powder and avocados in a blender. In a large bowl add this mixture to the cashew butter and stir well by hand.
If you have a Vita Mix you don’t need to mix by hand, you can do this first step and the next step in the VM but do remember to add the cacao butter last, after everything has been blended.
- Add remaining ingredients – melted cacao butter, vanilla extract and agave to the bowl and mix again.
-When thoroughly mixed, pour the heavenly chocolate mixture on to the base in the springform and then use a spatula to even out the top.
-Lick the bowl.
- Place torte in the fridge over night to set. It tends to get better every night it’s in the fridge, if it lasts that long without you eating it all! Seriously though, this will make a very big torte so there’ll be plenty to go round :-) You can put it in the freezer for a couple of hours to set if you’re short of time as well.
- Before removing the springform, run a knife around the edge of the torte to separate it from the pan.
- Serve, eat, love.
Raw Vegan Blueberry and White Chocolate Uncheesecake
Posted on my birthday. A coincidence? I think not… ;-)
Vegan Raw Blueberry and White Chocolate ‘Cheese’cake
Living Base Ingredients
- Almonds, Sunflower seeds and Macadamia nuts (1/2 cup of each, preferably soaked overnight)
- ½ cup of dried Dates
- 1 tablespoon of Raw Cacao Powder
Blueberry and White Chocolate Filling
- 4 tablespoons of Raw Organic Cacao Butter
- 2 tablespoons of Extra Virgin Coconut Oil
- 1 large cup of Blueberries
- 1 tsp Raw Maca Powder
- 1 tablespoon Organic Raw Coconut Flakes
Creamy Maca and Almond Mylk Topping
- 1 cup Spring Water
- 1 cup Almonds
- 1 dessertspoon Raw Maca Powder
- 1 tablespoon of Raw Organic Honey
- 2 tablespoons Raw Organic Cacao Butter
- Blend all the base ingredients into a paste and press into the bottom and sides of the serving dish. Dehydration at this point is optional if you want a dryer base.
- Blend the blueberries, Maca and coconut flakes. Melt the cacao butter and Coconut Oil over a low heat, add to the mix and blend again. Pour the filling mixture over the base, stopping just before the top of the dish to leave room for the topping. Place this in the fridge until it has set to the desired consistency.
- Make up some thick almond mylk by blending the almonds and spring water and then squeezing through a mesh cloth to extract all the cream from the almonds. Keep the solid almond remains to one side to be used later if desired.
- Melt the cacao butter over a low heat and stir the honey through it. Add this along with the maca to the almond mylk and blend again. This should result in a thick and creamy consistency. Gently pour this over the top of the filling until it reaches the top of the dish.
- Garnish with finely chopped macadamias, blueberries and cacao powder.
Based on Random Daze theme by Polaraul